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Taco Pasta Skillet

Creamy taco pasta skillet with ground beef, salsa, and melted cheese.
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A one-pan fusion of Mexican and Italian comfort food. This creamy, cheesy dish combines taco-seasoned beef, pasta, and salsa for a quick, family-friendly weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (90/10 lean/fat)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet (about 2 tablespoons) taco seasoning
  • 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
  • 1 cup chunky salsa
  • 2 cups low-sodium chicken broth
  • 8 ounces small pasta shells or elbow macaroni
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large, deep skillet over medium-high heat. Add ground beef and onion. Cook, breaking up meat, until beef is browned and onion is soft, about 5-7 minutes. Drain excess grease if needed.
  2. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle taco seasoning over the beef mixture and stir to coat.
  4. Pour in the undrained diced tomatoes and salsa. Stir and cook for 1 minute.
  5. Add chicken broth and uncooked pasta. Stir to submerge pasta. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
  6. Reduce heat to low. Add cubed cream cheese and shredded cheddar. Stir gently until cheeses are completely melted and a creamy sauce forms.
  7. Remove from heat. Let sit for 2-3 minutes to thicken. Serve with desired toppings.

Notes

For best results, use a 12-inch deep skillet. Soften cream cheese before adding to prevent lumps. Leftovers reheat well with a splash of broth or milk.

Nutrition

Find it online: https://www.stacksipsnack.com/taco-pasta-skillet/